Over deze norm
||Melk en zuivelproducten
This International Standard specifies a method for the determination of the firmness of butter. The method is also applicable to butter prepared by recombination of milk components, aeration of butter and butter to which vegetable fat, spices or other foods have been added. Any changes with regard to the preparation of the butter, however, will influence its firmness characteristics. Therefore for the purposes of this International Standard, these products are not included.
||Boter - Bepaling van de stevigheid
||Butter - Determination of firmness